As this online Market unites urban chemical-free growers and local health-conscious consumers within the St. Petersburg Community, this blog builds more community commitment to improve our health as we share experiences with the chemical-free produce and products we obtain from the Market. All are welcome to post relevant feedback on experiences related to preparing this fresh produce for your table. Through sharing we teach one another new options for a healthier diet.

Thursday, January 9, 2014

First off, be very careful making this recipe. Not that you would have
immediate effects…I’m thinking more of the next morning when you attempt to put
contacts in your eyes after cleaning five poblano peppers before roasting them
in the oven the night before, even after washing your hands in copious amounts
of liquid dish detergent with super hot water several times. That is NOT enough
to remove the offending oils. I'm just saying that you might want to take
precautions so that it doesn’t feel like you are roasting your eyes in the oven,
instead of poblano peppers, with searing skewers jabbing at them the whole time,
only to realize that you need to take the contaminated contact out of your eye
which means more hot-pokers-roasting-skewer sensations. You don’t want that
kind of dilemma on your hands before your first cup of coffee in the morning.
Trust me on this one.

The poblanos were hotter than I expected. Jason LOVED them, Riley enjoyed
them, I couldn’t eat more than one and Ethan ate the stuffing out of one and had
to stop. That is what happens when I get real poblanos, not commercially grown
ones. These bad boys were fabulously zippy, spicy and yummy, in small batches
for us heat-whimps. Next time I make a tray of these I will make half with red
bell peppers instead so Ethan and I can enjoy the meal as much as everyone
else.

Poblanos Stuffed with Polenta and Goat
Cheese

(I think I got this out of Real Simple, but I don’t know…all I
know is it isn’t a Kim original.)

Toss in olive oil and roast under a hot broiler
cut side down

4 plum tomatoes, halved

1 red onion, wedged

4-5 poblano peppers, halved and
seeded

Stir after 5 minutes. Vegetables are done when tender
and slightly charred.

Puree until smooth the tomatoes and onions in a food processor
with

1/4 teaspoon cinnamon

1/2 teaspoon salt

1/4 teaspoon pepper

Spread half of this sauce in a 9x13 pan and place the roasted
poblano halves on top with the cut side up.

To prepare the stuffing, heat

2 1/4 cup water

1/4 salt

in a heavy bottomed pot. Once boiling add gradually, while
stirring

3/4 cup polenta

Reduce temperature to a simmer and stir frequently as polenta
cooks for 10-15 minutes. When thickened and cooked through, stir in

10 ounces frozen corn, or equivalent

1/4 cup soft goat cheese (about 2 ounces)

3 scallions, sliced

Stuff the peppers with the polenta mixture. Top with
remaining sauce and bake in a 400 degree oven for 10 minutes.

Sprinkle with

1 scallion, sliced

Hearty enough for a meal, pretty enough to serve to guests! By
changing the size of pepper these could be transformed into great
appetizers.

Wednesday, January 8, 2014

As promised, here is the recipe for the Baked
Sungold Tomatoes.I have to admit, I pop
Sungolds into my mouth like candy so it is amazing that I ever have any left to
use in recipes.This recipe is adapted from
Faith Heller Willinger's Adventures of an
Italian Food Lover.

Monday, January 6, 2014

Market Customer Tracy Carnevalini is an ardent kitchen chef and her weekly orders are large and varied, just chock full of colorful vegetables and hearty greens. This week she forwarded me these lovely photographs that provided great ideas on how to use sungold tomatoes IF you don't eat all of them raw the minute we deliver them. Says Tracy: "This is one of the many delicious ways I use my Sungolds! I think I may have even gotten the Brussels Sprouts from SPLG, but without going back through all my orders, I am not sure. I do know that when I got them I blanched and froze some. Took some out today and served them with Spaghetti Squash (SPLG) and Baked Sungold Tomatoes (SPLG)! It was a delicious meal! " A baked sungold recipe is on its way and Tracy says it's very easy and makes a great side dish for other meals.